Air quality monitors using low-cost optical PM_2.5 sensors can track the dispersion of wildfire smoke; but quantitative hazard assessment requires a smoke-specific adjustment factor (AF). This study determined AFs for three professional-grade devices and four monitors with low-cost sensors based on measurements inside a well-ventilated lab impacted by the 2018 Camp Fire in California (USA). Using the Thermo TEOM-FDMS as reference, AFs of professional monitors were 0.85 for Grimm mini wide-range aerosol spectrometer, 0.25 for TSI DustTrak, and 0.53 for Thermo pDR1500; AFs for low-cost monitors were 0.59 for AirVisual Pro, 0.48 for PurpleAir Indoor, 0.46 for Air Quality Egg, and 0.60 for eLichens Indoor Air Quality Pro Station. We also compared public data from 53 PurpleAir PA-II monitors to 12 nearby regulatory monitoring stations impacted by Camp Fire smoke and devices near stations impacted by the Carr and Mendocino Complex Fires in California and the Pole Creek Fire in Utah. Camp Fire AFs varied by day and location, with median (interquartile) of 0.48 (0.44-0.53). Adjusted PA-II 4-h average data were generally within ±20% of PM_2.5 reported by the monitoring stations. Adjustment improved the accuracy of Air Quality Index (AQI) hazard level reporting, e.g., from 14% to 84% correct in Sacramento during the Camp Fire.

Advances in particle sensor design and manufacturing have enabled the development of low-cost air quality monitors (LCMs). The sensors use light scattering to estimate mass concentration and thus require evaluation for aerosols of varied composition and size distribution. We tested the performance of six LCMs designed for home use and having a retail price under US$300 in October 2018. We assessed their performance by comparing their output to reference PM2.5 and PM10 measurements from 21 common residential sources and from infiltrated outdoor PM2.5. Reference data were obtained by using gravimetric measurements to adjust time-resolved output from an aerosol spectrometer with both electrical mobility and optical particle sensors. Compared by linear regression to reference measurements, LCMs had negative intercepts and slopes of 1–2 for infiltrated outdoor PM2.5. Semi-quantitative responses (~50–200% of actual PM2.5) were obtained for varied aerosols including minerals (ultrasonic humidifier, vacuuming, test dust); combustion products (incense, mosquito coil, extinguished candles); microwave popcorn; and cooking involving frying or grilling. LCMs had low or no response to sources for which all mass was in particles smaller than 0.25 μm, including steady candle flames and cooking without frying or grilling. PM10 data from LCMs was more variable than PM2.5.

Cooking activities are a major source of indoor air pollutants. To control pollutants generated from cooking activities, a range hood is commonly used in residential kitchens. Several building codes require that a range hood be installed in new homes to control pollutants from cooking, and the required airflow rates for range hoods are specified by indoor air quality standards. However, airflow alone does not show how much of the cooking pollutants are exhausted by the range hood. A better metric to evaluate range hood indoor air quality performance is capture efficiency—the fraction of contaminants emitted during cooking that are exhausted directly to the outside via the range hood. The current article summarizes the development of a range hood capture efficiency test method for use in laboratory testing and equipment rating.

Venting range hoods can control indoor air pollutants emitted during residential cooktop and oven cooking. To quantify their potential benefits, it is important to know how frequently and under what conditions range hoods are operated during cooking. We analyzed data from 54 single family houses and 17 low-income apartments in California in which cooking activities, range hood use, and fine particulate matter (PM_2.5) were monitored for one week per home. Range hoods were used for 36% of cooking events in houses and 28% in apartments. The frequency of hood use increased with cooking frequency across homes. In both houses and apartments, the likelihood of hood use during a cooking event increased with the duration of cooktop burner use, but not with the duration of oven use. Actual hood use rates were higher in the homes of participants who self-reported more frequent use in a pre-study survey, but actual use was far lower than self-reported frequency. Residents in single family houses used range hoods more often when cooking caused a discernible increase in PM_2.5. In apartments, residents used their range hood more often only when high concentrations of PM_2.5 were generated during cooking.

To inform efforts to improve combustion appliance testing in residential energy efficiency programs, we studied the frequency of coincident fan use and depressurization-induced downdrafting and spillage from atmospherically vented (i.e., natural draft) wall furnaces in airtight apartments. Indoor environmental conditions, heating appliance operation, use of exhaust fans, and cooking with stovetop or oven were monitored for approximately three weeks each in 16 apartment units in two buildings in Northern California. Apartments also were assessed using standard combustion appliance safety test methods and enhanced protocols. Monitoring occurred in February and March of 2016, with heating demand corresponding to 7.3 ± 0.5 heating degree-days at a 65ºF reference temperature. Most of the furnaces spilled combustion products when the apartments were depressurized in the “worst-case” challenge condition of all exhaust fans operating at their highest settings and all windows closed. Many also spilled under less challenging conditions (e.g., with kitchen exhaust fan on low and bathroom fan operating). On average, bathroom exhaust fans were operated 3.9% of monitored minutes (13.5% max), and cooking (burner or kitchen fan operation) occurred 4.6% of minutes (max 13.3%). Event lengths averaged 17 minutes (max 540) and 34 minutes (max 324), respectively. Their coincident operation averaged 0.34% of minutes (max 2.0%), with average event length of 13 minutes (max 92 minutes). This suggests that the operation of apartment units at or near the currently used worst-case challenge condition is quite rare. Wall furnace burners operated an average of 2.8% of minutes (max of 8.9%), with average burner cycle length of 14 minutes (max 162). Coincident bath fan use, cooking and wall furnace operation was very rare, occurring only a handful of times across all apartments. The highest rate was 0.075% of monitored minutes in one apartment, and the longest event length was 12 minutes. Exhaust fan operation in this study may have been more frequent than typical as participants were asked to use an exhaust fan whenever cooking or bathing. Consistent with the low levels of coincident operation, unambiguous spillage occurred in only 4 apartments and the longest event was 5 minutes. The frequency of partial spillage is unknown, owing to a lack of a clear signal from monitored parameters. Downdrafting during exhaust fan use occurred in all 13 of the apartments with relevant data, and 9 of these units had 10 or more events. Exhaust fans also sometimes led to weakened draft, even if downdrafting did not occur. Each unambiguous spillage event identified in the study was immediately preceded by downdrafting. The observed occurrence of downdrafting and spillage may have been impacted in those apartments with the most severe drafting problems (i.e., appliances spilled combustion pollutants under ‘natural’ test conditions), because occupants in these units were instructed to open windows whenever using the kitchen exhaust fan.

Today, the fan pressurization method is the most frequently used method to evaluate a building's airtightness. However, the localization and quantification of leaks remain difficult. In this paper, an acoustic method is introduced to estimate the leakage size of single leaks. Acoustic and airflow measurements were conducted and compared in laboratory tests within the same boundary conditions. This work aims to investigate if various leak sizes can be predicted using acoustic measurement methods. The test apparatus consists of two chambers, separated by a test wall. This wall represents a single characteristic air leakage path. Various types of wall structures with different slit geometries, wall thicknesses, and insulation materials were investigated. The acoustic measurements were performed with a sound source placed in one chamber and ultrasonic microphones located in both chambers. These results were compared to measured airflows through the test wall to provide estimates of uncertainty in the acoustic approach, which indicate a linear trend. Finally, these laboratory measurements were compared to the same measurements at a real office building. Although the acoustic measurement uncertainty is still significant (greater than +/- 50%), the acoustic method has the potential to give an order of magnitude of single leak sizes.

METHODS: Combustion pollutant concentrations were measured during the scripted operation of natural gas cooking burners in nine homes. In addition to a base condition of closed windows, no forced air unit (FAU) use, and no mechanical exhaust, additional experiments were conducted while operating an FAU and/or vented range hood. Test homes included a 26m2 two-room apartment, a 134m2 first floor flat, and seven detached homes of 117–226m2. There were four single-story, four two-story and one 1.5 story homes. Cooktop use entailed boiling and simmering activities, using water as a heat sink. Oven and broiler use also were simulated. Time-resolved concentrations of carbon dioxide (CO2), nitric oxide (NO), nitrogen oxides (NOX), nitrogen dioxide (NO2), particles with diameters of 6 nm or larger (PN), carbon monoxide (CO), and fine particulate matter (PM2.5) were measured in the kitchen (K) and bedroom area (BR) of each home. CO2, NO, NO2, and PN data from sequential experiments were analyzed to quantify the contribution of burner use to the highest 1h and 4h time-integrated concentrations in each room. RESULTS: Four of the nine homes had kitchen 1h NO2 exceed the national ambient air quality standard (100 ppb). Two other homes had 1h NO2 exceed 50 ppb in the kitchen, and three had 1h NO2 above 50 ppb in the bedroom, suggesting substantial exposures to anyone at home when burners are used for a single substantial event. In all homes, the highest 1h kitchen PN exceeded 2 x105 cm-3-h, and the highest 4h PN exceeded 3 x105 cm-3-hr in all homes. The lowest 1h kitchen/bedroom ratios were 1.3–2.1 for NO in the apartment and two open floor plan homes. The largest K/BR ratios of 1h NO2 were in a two-story 1990s home retrofitted for deep energy savings: ratios in this home were 3.3 to 6.6. Kitchen 1h ratios of NO, NO2 and PN to CO2 were used to calculate fuel normalized emission factors (ng J-1). Range hood use substantially reduced cooking burner pollutant concentrations both in the kitchen and bedroom of several homes. A hood with large capture volume and a measured flow of 108 L/s reduced concentrations 80-95%. IMPLICATIONS: These measurements demonstrate that operation of natural gas cooking burners without venting can cause short-term kitchen concentrations of NO2 to exceed the US outdoor health standard, and can elevate concentrations of NO, NO2, and ultrafine particles throughout the home. Results are generally consistent with a recent simulation study that estimated widespread 1h NO2 exposures exceeding 100 ppb in homes that use gas burners without venting. While operating a venting range hood can greatly reduce pollutant levels from burner use (and presumably from cooking as well), performance varies widely across hoods. Increased awareness of the need to ventilate when cooking would substantially reduce in-home exposure to NO2 and ultrafine particles in California homes. Helping consumers select effective hoods, for example by publishing capture efficiency performance ratings, also would help reduce exposure.

This paper presents pollutant concentrations and performance data for code-required mechanical ventilation equipment in 23 low-income apartments at 4 properties constructed or renovated 2013-2017. All apartments had natural gas cooking burners. Occupants pledged to not use windows for ventilation during the study but several did. Measured airflows of range hoods and bathroom exhaust fans were lower than product specifications. Only eight apartments operationally met all ventilation code requirements. Pollutants measured over one week in each apartment included time-resolved fine particulate matter (PM_2.5 ), nitrogen dioxide (NO₂ ), formaldehyde and carbon dioxide (CO₂ ) and time-integrated formaldehyde, NO₂ and nitrogen oxides (NO_X ). Compared to a recent study of California houses with code-compliant ventilation, apartments were smaller, had fewer occupants, higher densities, and higher mechanical ventilation rates. Mean PM_2.5 , formaldehyde, NO₂ , and CO₂ were 7.7 µg/m³ , 14.1, 18.8, and 741 ppm in apartments; these are 4% lower, 25% lower, 165% higher, and 18% higher compared to houses with similar cooking frequency. Four apartments had weekly PM_2.5 above the California annual outdoor standard of 12 µg/m³ and also discrete days above the World Health Organization 24-hour guideline of 25 µg/m³ . Two apartments had weekly NO₂ above the California annual outdoor standard of 30 ppb.

Combustion pollutant concentrations were measured during the scripted operation of natural gas cooking burners in nine homes. Boiling and simmering activities were conducted on the stovetop and in the oven with and without range hood exhaust ventilation or air mixing via a forced air system. Time-resolved concentrations of carbon dioxide (CO2), nitric oxide (NO), nitrogen oxides (NOx), nitrogen dioxide (NO2), particles with diameters of 6 nm or larger (PN), carbon monoxide (CO), and fine particulate matter (PM2.5) were measured in the kitchen and bedroom area of each home. Four of the nine homes had kitchen 1 h NO2 exceed the national ambient air quality standard (100 ppb). In all homes, the highest 1 h integrated PN exceeded 2 × 105 cm−3-h, and the highest 4 h PN exceeded 3 × 105 cm−3-hr in the kitchen. Range hood performance varied widely, but one with a large capture volume and a measured flow of 108 L/s reduced concentrations 80–95%. Increased awareness of the need to ventilate when cooking, along with building standards for minimum range hood flow rates and volume, could substantially reduce exposures to NO2 and ultrafine particles in homes.